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Red Bean and Pepper Chili II
A hearty chili that you can top with a spoonful of natural yogurt.
1 dash black pepper
1 dash salt
2 sprays olive oil
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> vegetable stock
1/3 tbsp sweet chili sauce
1 cup sweet corn
1 clove garlic, crushed
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, thinly sliced
2/3 cup tomatoes, chopped
1 tbsp tomato puree
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper, sliced
1 cup red kidney beans, drained
1 tsp sugar
Spray a non-stick saucepan lightly with oil and when hot, tip in the onion, garlic and pepper.
Cover and cook over medium heat for about 5 minutes, stirring occasionally, until softened and just beginning to turn golden brown.
Stir in the beans, sweetcorn (no need to drain it), tomatoes, stock, chili sauce, tomato puree and sugar.
Bring just to the boil, cover and simmer gently for about 5 minutes, stirring occasionally.
Serve with bread or rice.
in 1 serving of Red Bean and Pepper Chili II.
, 78% carbs, 16% protein.
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